French Silk {Chocolate} Pie

Comfort food always calls for a heart touching, soul lifting, ooohhh--ahhh---mm-MMMmmm moment. One of my old time guilty pleasures was always a Hershey's chocolate pie or a Dutch apple pie wedge from Burger King (Hungry Jacks to the Aussies). But these days,  that fond piece-of-pie-heaven feeling I used to get as a teenager in exchange for $2 bucks at the Burger King counter, isn't really the same.
Maybe it's just that my taste buds have become fussier over time.

Or maybe...it's because the following hadn't happened yet.

French Silk Pie recipe

Make a pie crust... or buy one, whichever you fancy. Since I was going for full home-made mode, I made mine chocolate flavour by simply replacing one tablespoon of flour with one tablespoon of good quality cocoa powder.

 {Cocoa short crust pastry case}

Basic Short Crust Recipe

Ingredients:

• 250gm plain flour (to make a cocoa short crust, replace one heaped tbsp of flour with a heaped tbsp of cocoa)
• 125gm chilled unsalted butter
• pinch of salt
• 1 chilled egg + 1 tbsp chilled water

Steps:

1.     Process the flour and butter in a food processor until you see a resemblance of sandy rubble

2.     Beat your chilled egg with the water 

3.     Slowly pour this chilled egg mixture into your food processor while it's running until a dough starts to form like a ball. If you have a stick processor, just add the mixture in a little at a time.

4.     Gently form this dough into a round disc on a floured board. Gladwrap, and rest in the fridge overnight/for at least 2 hours. 

5.     Roll out dough when ready to use, to roughly the pie dish size. Place into the pie dish, fork the pastry base and crimp the edges. Blind-bake for 10 mins in 200-220deg celcius (lining pastry with tinfoil and rice as a weight - conceal the pastry edges with tinfoil to avoid burning), and then bake for another 10-15 mins without tinfoil.

Now for the filling...  I followed Ree Drummond's recipe from The Pioneer Woman blog using Green & Black's Organic dark chocolate

{First make a butter cream mix and pour in some melted Green & Black's Organic dark chocolate}

{4 eggs and 20 minutes of whipping later.... silky ribbony chocolatey heaven...this mixture was begging to be licked}

{Leave to set in the fridge for at least 3-4 hours}

And serve with fresh raspberries and cream!

Stay tuned for more pie goodness in the future!
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